Igredients
250 g. rigatoni3 tbsp. butter, divided
800 g. boneless, skinless chicken thighs, cut into bite-sized pieces
1 tsp. paprika
Salt, to taste
Pepper, to taste
2 tbsp. garlic, minced
1/2 tsp. chicken stock
1 tsp. heavy cream
1 tsp. dried thyme
The juice of 1 1/2 lemons
1 tsp. freshly grated Parmesan cheese
180 g. fresh spinach
How to:
While the pasta is cooking, melt 2 tablespoons of butter in a large skillet. Season the chicken with salt, pepper, and paprika and sauté in the skillet until cooked through on all sides, about 10-12 minutes.
Add the remaining butter along with the garlic. Cook for 1 minute.
Stir in the stock, cream, thyme, and lemon juice. Bring to a simmer, then stir in the Parmesan cheese.
Add the spinach and pasta. Continue cooking until the spinach is wilted, about 3-4 minutes.
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